Homegrown Breakfast Casserole

This breakfast casserole needs very little introduction.

I first made this for my family on Christmas and everyone loved it.

I knew Christmas morning would be a flurry of wrapping paper and excited babies and I didn’t want to miss a moment!

I assembled the casserole the night before, then popped it into the oven to cook while the girls were opening presents. By the time they were finished, it was ready to eat!

I’ve made this multiple ways now. I’ve added sautéed onions and peppers to include a few veggies. Shredded zucchini would be easy to hide with the potatoes. I’ve used 1 pound or 2 pounds of sausage depending on how many people I needed to feed.

I change up what kind of sausage I add too. This week I used Red Pepper pork sausage and it added amazing flavor! I also think Jalapeno pork sausage would be fantastic in this, it gets just a tiny bit spicy for my kids though.

I like to make this on Sunday morning, then we eat it for breakfast (or sometimes lunch or snacks) throughout the week.

Homegrown Breakfast Casserole

  • 1 or 2 pounds of Grass Powered sausage (pork or chicken, any flavor, 2lbs makes it heartier for a big crowd)

  • 1 bag hashbrown potatoes or about 4-6 potatoes shredded

  • 1-8 oz block Monterey Jack cheese shredded (or your favorite cheese, or leave it out!)

  • 8 Grass Powered pasture-raised eggs

  • 1.5 cups whole milk, heavy cream or half and half (any combination works)

  • Butter for cooking the hashbrowns

  • 1 tsp ground mustard (optional)

  • Salt/Pepper to taste

  1. Preheat oven to 350 degrees and prepare a casserole dish with your favorite non-stick spray or oil

  2. Brown sausage in a skillet and set aside

  3. Brown hashbrowns in the skillet then transfer into the casserole dish and press down a bit to create the bottom layer

  4. Top hashbrown layer with browned sausage

  5. Top sausage with the cheese.

  6. Scramble the eggs, milk and spices together then pour over top of the casserole layers.

  7. If you aren’t ready to bake, cover the casserole and refrigerate.

  8. Cover and bake for approximately 45 minutes (check the middle to make sure the eggs are done all the way through). If baking the refrigerated casserole it will take longer to bake.

  9. Enjoy! Sometimes we go crazy and serve this with a few drizzles of maple syrup… it’s a perfect sweet and spicy combo!